Can’t stop baking these cookies – third night in a row!.

Instructions:

1. Fire up the oven: Preheat to 350°F (175°C). Line a cookie sheet with parchment. Or don’t — but trust me, parchment means easy clean-up, which means more time for cookies.

2. Cream the butter & sugar: In a big bowl, cream that soft butter and sugar together until it’s nice and fluffy — a few minutes with a hand mixer does the trick. Don’t skimp — this step makes your cookies light and tender instead of sad and dense.

3. Add that sweet note: Stir in the vanilla. I always pause here to sniff the spoon — I swear, vanilla might be my favorite smell in the world.

4. Mix up the dry bits: In another bowl, whisk the flour, baking powder, and salt together. Slowly add it to the butter mix, pouring the milk in a bit at a time until you’ve got a soft, friendly dough.

5. Roll & press: Scoop out small pieces and roll them into 1-inch balls. Line them up on your baking sheet with a little room to breathe. Now grab a fork — press each one down gently to get that old-fashioned washboard pattern. It’s oddly satisfying, isn’t it?

6. Bake to golden: Slide the tray into the oven and bake for about 12–15 minutes. They won’t get too dark — just lightly golden around the edges.

7. Cool, sneak, repeat: Let them rest on the pan a few minutes before moving them to a wire rack. I won’t lie — I always eat one warm. They’re crumbly and delicate, but somehow they hold together long enough to get to your mouth.